Chicken Cabbage Salad
This Chicken Cabbage Salad recipe features grilled chicken and zucchini, fresh vegetables, and a homemade lemon dressing. Whip up this easy and delicious meal in just 20 minutes!
Servings: 2 people
Ingredients
FOR THE CHICKEN
- 2 free-range organic boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
FOR THE SALAD
- 4 cups cabbage purple, green, or a shredded mix
- 1/2 carrot peeled and shredded
- 2 green onions root end removed and sliced thin
- 1 zucchini grilled and sliced
- ½ cup red onions chopped
FOR THE DRESSING
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- A pinch of red crushed pepper
- Salt and fresh ground black pepper to taste
Instructions
FOR THE CHICKEN
- Season chicken with all the spices from the chicken ingredients.
- Place chicken on a greased grill or grill pan and cook for about 3-4 minutes on each side, or until the chicken is cooked through.
- Leave the chicken breast to cool down, slice it and set aside.
FOR THE SALAD
- Grill the zucchini until it's tender-crisp.
- Place all the ingredients for coleslaw salad in a large bowl and toss well.
- In a mason jar, combine the freshly squeezed lemon juice and olive oil. Add salt and pepper and red crushed pepper. Shake everything together until well combined. Taste to check the seasoning and pour over the salad.
- Add the sliced chicken breast on top of the salad. Enjoy!
Video
Notes
- Make sure you let the chicken rest before slicing it for the salad so it stays moist.
- If you don't have chicken breasts, you can swap them for chicken thighs but you'll have to adjust the cooking time.
- You can buy pre-shredded cabbage and carrots to save prep time.
Nutrition
Serving: 1/4 | Calories: 205kcal | Carbohydrates: 9g | Protein: 11g | Fat: 15g | Cholesterol: 30mg | Sodium: 475mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g